Lemon-Pecan Fish (S)

Trim Healthy Mama brings some delightfully yummy dishes to my table!  This fish is no exception.  I’ll be the first to say I’m not a huge fish eater, but I’m trying to do better.  Wild-caught fish is very good for you and a great source of protein.  With this new adventure in my health, (Hiccup in the Journey) I’ve been having to eat some new things!  One of the suggest proteins while I am ruling out food allergies is white fish.  I bought Sol at Whole Foods this time around to give it a try.  I can say it’s not very “fishy” tasting and I did really like it!  Who knew?  Well, maybe you did.

So, as you already know…I like easy recipes.  I am an uncomplicated cook for the most part and that’s where this dish was born.

lemonpecanfish**This pictured dish is a Crossover!  Just letting you know.  The Lima Beans are best kept in an E setting. I didn’t want to confuse anyone.  Just eat some green beans, broccoli or a nice rich salad with your fish to keep this an Satisfying S meal.

Lemon-Pecan Fish (S)

  • 1 lb of sol or other white fish (wild caught is best)
  • 1/4 cup chopped pecans, almonds or walnuts
  • 2 Tbs olive oil
  • 1 Tbs grated lemon (the yellow skin)
  • 2 Tbs lemon juice
  • salt
  • pepper

Pre-heat the oven to 375. I simply mixed the ingredients (minus the fish) in a little bowl.  I placed my fish in a 9 by 13 baking dish that was sprayed with olive oil cooking spray.  I then layered the mixture on top of the fish, evenly.  Cook the fish for 15-20 minutes.  I checked my fish at 15 minutes and it was done!  You don’t want to overcook your fish.  If you use a fork on the top of it and it easy flakes, it’s done.

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Lemon-Pecan Fish (S)
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Serves: 4
 
Succulent fish dinner that is easy to throw together!
Ingredients
  • 1 lb of sol or other white fish (wild caught is best)
  • ¼ cup chopped pecans, almonds or walnuts
  • 2 Tbs olive oil
  • 1 Tbs grated lemon (the yellow skin)
  • 2 Tbs lemon juice
  • salt
  • pepper
Instructions
  1. Pre-heat the oven to 375.
  2. I simply mixed he ingredients (minus the fish) in a little bowl.
  3. I placed my fish in a 9 by 13 baking dish that was sprayed with olive oil cooking spray.
  4. I then layered the mixture on top of the fish, evenly.
  5. Cook the fish for 15-20 minutes.
  6. I checked my fish at 15 minutes and it was done! You don't want to overcook your fish. If you use a fork on the top of it and it easy flakes, it's done.

Simple and delish!  I hope you enjoy it as much as I did.

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Comments

Lemon-Pecan Fish (S) — 2 Comments

  1. Just wanted to say that fish does continue to cook a bit after you take it out of the oven. You were smart to go with the shorter time! (My Mom taught me that about eggs because she doesn’t like them dried out) I have made a similar topping for salmon, and cooked it in a parchment packet.

  2. Pingback: Trim Healthy Mama-friendly S, E, & FP Protein Sources - Northern Nester